The 50 Best Superfood Recipes

The 50 Best Superfood Recipes

Adams Media

Language: English

Pages: 46

ISBN: 2:00138882

Format: PDF / Kindle (mobi) / ePub


They're fast. They're flavorful. And they're right at your fingertips. The 50 Best Superfood Recipes is an appetizing selection of delicious dishes that serve up the healthy benefits of nutritious ingredients like blueberries, salmon, quinoa, and more. From Avocado Cumin Dip to Kale Fennel Salad, there's plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy! They're fast. They're flavorful. And they're right at your fingertips. The 50 Best Superfood Recipes is an appetizing selection of delicious dishes that serve up the healthy benefits of nutritious ingredients like blueberries, salmon, quinoa, and more. From Avocado Cumin Dip to Kale Fennel Salad, there's plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy!

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flour, baking powder, and sea salt. In a separate bowl, whisk together eggs, milk, and honey. Add liquid mixture to dry ingredients; stir until just combined. Meanwhile, melt butter; gently stir into cornbread mixture. Pour batter into a greased 8" × 12" baking dish and bake 35–40 minutes, or until center is firm and golden brown. When done, remove from oven, set aside, and allow to cool before handling. Crumble cornbread into a large bowl; set

difference. Mix it into a batch of cooked quinoa to liven it up! Makes 3⁄4 Cup Ingredients 1⁄3 cup fresh walnuts 3 cloves garlic 2 cups curly leaf parsley (no stems) 2 cups fresh basil leaf 1⁄2 cup extra-virgin olive oil 1⁄2 teaspoon sea salt Add the walnuts to the grinding bowl or processor; grind to a pulp. Add garlic to grinding bowl or processor; continue to grind. Add parsley and basil in batches, along with a tablespoon of oil;

flavonoids, so it’s a great addition to a healthy diet. Serves 4 Ingredients 1 bunch fresh kale 1 bulb fresh fennel 1 teaspoon anchovy paste (or 3 anchovy fillets) 1 shallot 1⁄4 cup extra-virgin olive oil 2 tablespoons balsamic vinegar 1⁄2 teaspoon garlic powder 1 teaspoon agave syrup 2 tablespoons mayonnaise 1⁄4 cup toasted pumpkin seeds Wash and drain the kale. Run a sharp knife down the length of the stem to remove the leaf and

to a boil over medium-high heat; reduce heat and simmer until all water has been absorbed, about 15–20 minutes. Meanwhile, slice the garlic lengthwise along the cloves and set aside. Heat oil in a small skillet; sauté garlic until just crisp, but not yet brown. Remove from heat. When quinoa is done, pour garlic and oil over quinoa; toss gently. Serve as a side dish or top with stir-fried beans and vegetables for a main dish. Per Serving Calories: 200

cheese Sea salt, to taste In a mortar and pestle or food processor, combine the oil, garlic, anchovies, and parsley; process to a loose paste. Add more oil as needed for consistency. Steam or water sauté the broccoli until just tender. Remove from heat; place in a medium-sized bowl. Quarter and chop tomatoes; add to the broccoli. Spoon anchovy sauce into the broccoli and tomatoes; toss gently to coat. Sprinkle with Romano cheese, add salt as desired,

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